Prepare the Nuts
Combine the chopped nuts with cinnamon, nutmeg, and cloves in a bowl. Set the mixture aside for later use.

Layer the Phyllo Dough
Preheat your oven to 350°F (175°C). Brush a baking dish with melted butter.

Place a sheet of phyllo dough in the dish and brush with butter. Repeat this for 6–8 sheets.

Spread a layer of the nut mixture evenly over the phyllo.

Add more phyllo layers, 3–4 sheets at a time, brushing each sheet with butter. Repeat until all ingredients are used, finishing with 6–8 phyllo layers on top.

Cut and Bake
Use a sharp knife to cut the baklava into diamond or square shapes. Bake for 45–50 minutes, or until the layers are golden and crisp.

Make the Syrup
While the baklava bakes, combine honey, sugar, water, orange zest, cinnamon stick, and cloves in a saucepan. Bring it to a boil, then reduce the heat and simmer for 10 minutes. Cool slightly before using.

Combine and Rest
Pour the warm syrup evenly over the hot baklava. Let the dessert rest for at least 4 hours, or overnight, to allow the syrup to soak into the layers.